Day one Thrusday:
Bought almost 30lbs of pork bellies

Day two Friday:
Rub:
1/2 cup pink salt #1
1 cup kosher salt


Put cure on meat and sealed in huge ziplock bags.
Put in referigerstor.

Day three through 8:
Will flip every other day

Day 8 Friday:
Wash rub off and set in fridge until Saturday

Day 9 Saturday:
We will smoke it at 200 degrees until the internal temp is 150degrees F.

Will post more pics next week.

That is cool

This thread is worthless without a sample!

That bacon LOOKS really good.... elcasador is right, will there be samples?

PM sent with address for review and confirmation of proper flavoring

x2

We also bought this meat slicer. Should be perfect for Bacon and when we make Jerky.

I have a question. Is making bacon (no pun intended) cheaper then buying it made? Bacon is quite high is why I ask.

The pork bellies were $3.89/lb.
Cure #1 was $12 but will do 200lbs.
Kosher salt was $1.50 for 4lbs and we only used 1 cup.

looking forward to seeing the finished product

I will take one slab

Have you done this before or is this your first time? You seem to have a process/plan in place.

This is our first time. I researched a lot online and asked our butcher about it.

Also you don't even have to smoke it. I could just stop after curing it. Or I could put some liquid smoke on it with the cure and bake it in the oven at 200 degrees until the internal temp is 150.

Before we smoke it I'm going to cut some strips and fry it to see what it's like.

Two of them will be pepper bacon. We will put fresh ground pepper on them just before we smoke them.

Found pork bellies today at a different butcher for $2.19/lb! Wish we would have priced around. Would have saved about $50.

Here's some updated pics of it in the fridge.

Awesome!!!!

Sounds really good! I think I might try this! Please let us know how it turns out and anything you might would do different.

$1.29 per pound at Old Town Meat Market in Lewisville. I have made a few different batches myself. Last one was Maple and Black Pepper smoked with Apple wood.

Here,s a couple pics. Nice thing about making your own is no shrinkage when you cook it. Store bought bacon is full of water.

yum